Lemony Shrimp and Bean Stew

This recipe comes from the nytimes.com by Sue Li.  It is called a stew but the broth isn't thick, it eats more like a soup.  That being said, it's delicious!  The broth is so flavorful and bright with lemon juice added at the end.  They also suggest adding a drizzle of really good olive oil.  We have such an olive oil that we brought back from Bastide du Laval in France.  I'll be sad when I drizzle the last drop from this bottle but until then it was a perfect touch to finish off this dish.

                                                                Bastide du Laval

Ingredients:

1 Tbsp lemon zest

1 tsp sweet paprika

2 cloves garlic, grated

3/4 tsp kosher salt

1/2 tsp freshly ground pepper (if using fine ground pepper I would use 1/4 tsp)

1 lb large shrimp, peeled and deveined 

4 Tbsp butter

2 large leeks, white and light green parts, trimmed, halved lengthwise, sliced 1/2 inch thick

2 cups vegetable broth (or chicken broth)

15 oz can cannellini beans, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp fresh parsley, chopped

Crusty bread, toasted for serving 

Step 1: Season the shrimp

In a medium bowl stir together the lemon zest, paprika, garlic, kosher salt and freshly ground pepper.  Add the 1 1b shrimp and toss to coat evenly.

Step 2:  Sear the shrimp

Melt butter in a large pot or Dutch oven over medium high heat.  Once butter is foaming add the shrimp and cook, stirring occasionally, until just pink and curled, about 3 minutes.  Use a slotted spoon to transfer the shrimp to a plate; set aside. 

Step 3 Soften the leeks

Add the leeks to the pan and season lightly with salt and pepper and cook over medium heat, stirring occasionally, until soft and just beginning to brown at the edges, about 5 minutes. 

Step 4 Simmer with broth and beans 

Pour in the broth and add beans.  Raise the heat and bring to a boil, then lower the heat and simmer (low boil) 10 minutes.  

Step 5 Finish and Serve

Stir in the reserved shrimp and any juices on the plate back into the pot along with lemon juice and parsley.  Salt and pepper if needed.   Ladle into bowls and serve hot with toasted bread on the side.

Asparagus fries

At our farmers market we picked up some hamburger and asparagus from a local farm and came home and made smash burgers and these asparagus fries.  What a lunch!  These asparagus fries are crunchy and so tender.  Baked with just a spritz of oil.  While it's asparagus season, make these!!  I adapted the recipe from the blog 

12 tomatoes.

When I need a oil spray this is the one I use

INGREDIENTS:

• 1 bunch asparagus
• 2 eggs, beaten
• 2 teaspoons water
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups panko breadcrumbs
• 1/2 cup parmesan cheese, freshly grated

FOR THE LEMON AIOLI:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 1/2 teaspoon salt

PREPARATION:

1. Preheat oven to 400°F.  (I like to line my baking sheets with parchment paper for easy cleanup.) If not using parchment I would lightly spray pan with oil.
2. Wash and dry asparagus and snap off woody ends. Set aside.
3. In three shallow dishes large enough to fit asparagus, in one whisk together eggs and water. 
4. In the other dish, stir together flour, garlic powder, salt, and pepper. 
5. In the last dish, stir together panko and parmesan.
6. Dip an asparagus spear lightly in the flour mixture. Shake off excess, then dredge in egg, and then roll in panko/parmesan and press crumbs to stick.  Set on baking sheet. Repeat with remaining asparagus.  Spray asparagus lightly with avocado oil or olive oil.
7. Bake until golden brown and crispy, 10-12 minutes, turning half way through. Stir together lemon aioli ingredients and serve with asparagus. Enjoy!

Recipe adapted from the blog 12tomatoes - https://12tomatoes.com/crispy-baked-asparagus-fries/

Garlic Butter Crispy Chicken with Creamy Beans

 I first saw this recipe on Instagram and had to try because Jackie of Pinch of Yum said this is one of her favorite dinners she's ever made!  Garlic butter spooned over crispy chicken cutlets and served over delicious creamy beans.  What’s not to love?  It's so good!  Check out her blog here, with step by step instructions and so many great recipes.

INGREDIENTS

Crispy Chicken:

• 4 small or 2 large boneless skinless chicken breasts
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• salt and pepper
• avocado oil spray

Creamy Beans:

• 1 tablespoon olive oil
• 1 shallot, thinly sliced (if you don’t have shallots, use 1/4 diced onion)
• 1 pint cherry tomatoes
• 1 14-ounce can cannelini beans, rinsed and drained
• 1/2 cup marinara sauce (I use Rao's)
• 1/2 cup chicken broth
• 1/4 cup cream
• freshly torn basil
• salt and pepper to taste

Garlic Butter:

• 4 tablespoons salted butter, melted
• 1 clove garlic, grated or minced
• 1 tablespoon minced fresh parsley
•  freshly grated Parmesan cheese

INSTRUCTIONS

1. Prep Chicken: Place chicken breast between plastic wrap or parchment paper and use a meat mallet or heavy skitter to pound them to a uniform 1/4 inch thickness. (If using 2 large breast cut each in two)
2. Dip and Coat: Prepare three containers: the flour, the eggs, and the panko.  Sprinkle the chicken breasts on both sides with salt and pepper. Dredge each chicken piece lightly in the flour, then egg, and finally panko, pressing to coat. Set aside until you’re ready to cook them.
3. Creamy Beans: Sauté the shallot until softened. Add the tomatoes and a pinch of salt; cover and let them cook for 5 minutes on a low boil until softened.
4. Add the beans, marinara sauce, and broth; simmer  on a low boil for 5-8 minutes, then turn off the heat and stir in the cream and the basil. Season with salt and pepper to taste. 
5. Cook Chicken:  While the beans are cooking, spritz the chicken with avocado oil spray to coat evenly. Air fry at 375 for 6 minutes each side, until chicken is cooked through and golden brown.
6. Garlic Butter: Mix the melted butter, garlic, and parsley. Spoon the garlic butter sauce over the crispy chicken, and sprinkle Parmesan on top. Slice the chicken into strips.
7. Serve: Plate the beans in a shallow bowl or pasta dish. Arrange the garlic butter chicken on top. Garnish with extra basil, Parmesan, and even a drizzle of good olive oil. Delicious!

BLT Copped Salad

                                         

My Dad gave me my love for cooking.  He loved to cook for family, friends and often brought meals to someone who needed a warm comforting meal.  Natasha was one of his favorite food bloggers.  He loved her recipes plus he loved her adorable videos.  We would often talk about her recipes.  One of his favorite recipes on her blog was her Chicken Wild Rice Soup.  Check it out here.   I got him her cookbook when it came out in 2023.  I now have the cookbook and I'm cooking my way through it.  I love to think of my Dad making some of these same recipes.  I know he's looking over my shoulder telling me I should add this or that.  I miss you Dad 🩵

                                                  

Today I made Natasha’s California BLT Chopped Salad with Creamy Ranch Dressing.  I made a few changes to scale down to 2 servings and use what I had on hand.  Check out her original recipe here.  I did make easy homemade (small batch) croutons, recipe below.  

Easy Small Batch Croutons

4 cups cubed bread (I used sourdough)

1/4 cup butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Preheat over to 350 degrees.  Combine melted butter, garlic powder, and salt.  Place cubed bread on rimmed sheet pan and drizzle with butter mixture.  Toss until combined.  Bake 15-20 minutes until golden brown.  Allow to cool.  Store in airtight container for up to one week.

For the Creamy BLT Salad Dressing: (This makes extra dressing, enough for 4 salads)

• 3 Tbsp mayonnaise
• 4 Tbsp sour cream
• 1 large garlic clove, minced
• 1/4 cup finely chopped fresh chives or 2 tsps dried chives
• 1/8 tsp black pepper
• 1/4 tsp sea salt, or to taste
•  2-3 Tbsp milk, or add to desired consistency

Ingredients for Salads: (Makes 2 large salads)

• 4 slices cooked bacon* 
• 1 cup croutons
• 1 tomato, diced
• 1 scallion, thinly sliced
• 1-2 heads of romaine lettuce, chopped

Instructions

• Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
• In two large individual salad bowls, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.

Notes

* I baked the bacon on a foil lined baking sheet 14-15 min at 375˚F.  Bake about 15-20 min until crisp. 

Garlic Parmesan Baked Halibut

I have to start out saying that this was delicious and so easy but WOW Halibut is expensive!  It's a keeper but next time, I want to try with cod and will come back with  my thoughts.  Recipe adapted from the blog Port and Fin.  Ingredients:

• Salt and pepper, to taste
• ½ lemon, juiced
• 2 halibut filets (1" thick)
• 
  
• Topping Ingredients: (Have topping ingredients mixed, ready to top fish when it comes out of the oven)
• 2 Tablespoons butter, softened
• 2 Tablespoons mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 2 Tablespoons green onion, finely sliced
• 2 cloves garlic, minced or grated
• Dash of Tabasco/Hot sauce

1. Preheat oven to 425. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets on lined baking dish lined with foil (for easy cleanup). Bake for 6 minutes.
2. Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top of fish. Turn oven to broil and cook for 2-3 minutes (watch carefully not to burn), until the tops are lightly browned. Serve immediately.